Blueberry Lemon Muffin Mug Cake

May 14, 2019

Go ahead; indulge your desire for a blueberry lemon muffin with this one mug wonder. Ready in minutes, you’ll wonder why you ever made muffins any other way.


  • 4 Tbsp gluten-free flour or all-purpose flour
  • 2 Tbsp Vanilla Vega® Clean* Protein
  • 1 Tbsp sugar
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 4 Tbsp unsweetened almond drink or plant-based drink of choice
  • 2 tsp rapeseed or sunflower oil
  • ¼ tsp lemon juice
  • Handful frozen blueberries
  • Optional topping: blueberries, sprinkle of sugar, lemon zest


  1. In a microwave-safe mug, mix the flour, sugar, Vega® Clean* Protein, sugar, baking powder and bicarbonate of soda.
  2. Add in the almond drink, oil and lemon juice, stirring until combined.
  3. Fold in the blueberries.
  4. Microwave for 2 to 4 minutes. Start at 2 minutes and add 30 second increments until it’s slightly spongy but not doughy.
  5. Allow to cool.
  6. Optional: Top with blueberries, dash of sugar and lemon zest

Top Tip: No microwave? No problem! Bake in a preheated oven at 180ºC/160ºC fan/gas 4 for 10-15 minutes or until a desired texture.

Recipe and Images Courtesy of Vega 

At Vega®, Clean means: Non-GMO, suitable for vegetarians and vegans, gluten-free and non-dairy ingredients.

The post Blueberry Lemon Muffin Mug Cake appeared first on Vegan Life Magazine.

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